Riesling Chicken

Riesling Chicken

2 tablespoons butter
4 boneless, skinless chicken breasts, pounded slightly thin
Salt and pepper
1/2 cup flour
1/2 cup Riesling wine
1 cup chicken stock
1/4 cup heavy cream
2 teaspoons dried tarragon
1 1/2 cups seedless red grapes, cut in half

In a large skillet heat butter over medium heat. Season the chicken breasts with salt and pepper and coat them lightly in flour. Brown the chicken in the butter for 4 to 5 minutes on each side and then transfer to a plate and cover with foil to keep warm. Add the Riesling wine and chicken stock to the same skillet you cooked the chicken in. Bring the sauce to a boil. Cook for a few minutes until the sauce reduces down a bit. Add the heavy cream and continue to cook the sauce for a few more minutes. Stir in grapes and tarragon. Return the chicken to the skillet with any juices that have accumulated on the plate and heat for another few minutes until chicken is cooked and heated through. Serve the chicken with sauce and grapes on top. Great served with wild rice!

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